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Bowl of creamy high-protein lasagna soup topped with lemon ricotta, basil, and red pepper flakes.

Creamy High-Protein Lasagna Soup (Easy One-Pot Recipe)

5 from 7 votes
This Creamy High-Protein Lasagna Soup has all the cozy, slow-simmered flavor of classic lasagna in just 40 minutes. Plus, it's made in one pot, has over 40 grams of protein, is under 500 calories, and is topped with a bright lemon ricotta Parmesan mixture that makes it extra special.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Video

Servings : 4 servings

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Ingredients

For the Soup
  • 1 tbsp olive oil
  • 1 lb lean ground beef
  • 1 onion, diced
  • 5 cloves garlic, minced
  • ½ tsp red pepper flakes, (optional)
  • 4 tbsp tomato paste
  • splash of red wine, (optional)
  • 1 tsp italian seasoning
  • 2 14oz cans crushed tomatoes
  • 4 cups beef broth or bone broth
  • 1 tsp balsamic vinegar
  • 6 lasagna noodles, broken into pieces (or malfadine pasta)
  • ¼-½ cup heavy cream, (optional)
  • ½ cup basil leaves, torn
  • salt, to taste
For the Lemon Ricotta Parm Topping
  • 1 cup part-skin ricotta cheese
  • ¼ cup grated Parmesan cheese
  • zest of a lemon
  • salt, to taste
For Serving
  • extra fresh basil
  • extra grated parmesan
Start Cooking

Instructions
 

  1. Brown the meat
    Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium-high heat. Add 1 pound lean ground beef and spread it out into an even layer and resist stirring for the first 2 to 3 minutes to let it develop a deep brown crust.
    Once the bottom is golden and caramelized, break the meat apart and continue cooking for another 3 to 4 minutes until browned all over.
    This step builds complex, savory flavor that mimics a slow-simmered sauce.
    Lean ground beef browned as the first step in making high protein lasagna soup
  2. Build flavor
    Stir in 1 diced onion and 5 cloves minced garlic. Sauté for 2 to 3 minutes until fragrant then stir in ½ teaspoon red pepper flakes. Add 4 tablespoons tomato paste and cook for another 2 minutes, stirring often, until it darkens and caramelizes.
    Optionally, deglaze the pot with a splash of red wine, scraping up any browned bits from the bottom.
    This “toasting” step concentrates flavor and sweetness.
    Ground beef browned with onions and tomato paste to build the base of creamy lasagna soup.
  3. Simmer
    Add 1 teaspoon Italian seasoning, 2 cans crushed tomatoes, 4 cups beef broth or bone broth, and 1 teaspoon balsamic vinegar. Stir well and cook uncovered over medium-high heat for about 10 minutes, stirring occasionally, to let the flavors meld and the sauce thicken slightly.
    The balsamic adds umami and sweetness that balances out the acidity for that slow-simmered taste in less time.
    Rich tomato base for lasagna soup simmering in a red Dutch oven with ground beef and broth.
  4. Cook the pasta
    Add 6 sheets of broken lasagna noodles or malfadine pasta directly into the soup. Simmer uncovered for 10 to 12 minutes, stirring occasionally, until the noodles are tender. Season with salt to taste.
    Broken lasagna noodles cooking in tomato broth for easy one-pot lasagna soup.
  5. Make the lemon ricotta parm topping
    In a small bowl, mix 1 cup part-skim ricotta cheese, ¼ cup grated Parmesan cheese, 1 tablespoon zest of a lemon, and a pinch of salt. Stir until smooth and creamy.
    Lemon ricotta Parmesan mixture in a metal bowl for topping creamy lasagna soup.
  6. Add the fresh basil & heavy cream
    Stir in ½ cup torn fresh basil leaves and ¼ to ½ cup heavy cream (optional) just before serving. The heat will gently wilt the basil and create a silky, creamy texture.
    Overhead view of creamy high-protein lasagna soup simmering in a red Dutch oven with basil and heavy cream added.
  7. Serve
    Ladle soup into bowls. Top each serving with a generous spoonful of the ricotta mixture, then garnish with extra fresh basil, grated Parmesan, and chili flakes. Serve immediately and enjoy.
    Lemon Ricotta Lasagna Soup

Nutrition

Calories: 495kcalCarbohydrates: 41gProtein: 44gFat: 17gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 95mgSodium: 774mgPotassium: 1205mgFiber: 3gSugar: 4gVitamin A: 498IUVitamin C: 5mgCalcium: 268mgIron: 4mg

Notes

Store soup and ricotta topping separately. They will keep for up to 4 days in the fridge.